Fall is my favorite time of year, and nothing says “fall” quite like a warm bowl of butternut squash soup. This recipe is incredibly easy to make, packed with flavor, and so comforting on a chilly day. I promise you’ll love it!
Why You’ll Love This Soup
- Quick and Easy: This recipe comes together in under an hour, perfect for busy weeknights3.
- Healthy and Delicious: Butternut squash is packed with vitamins and antioxidants, making this soup a nutritious and guilt-free meal7.
- Versatile: You can easily customize this soup to your liking with different spices and toppings8.
- Vegan, Vegetarian, and Gluten-Free: This soup is naturally vegan, vegetarian, and gluten-free, making it a great option for those with dietary restrictions1.
- Creamy without the Cream: The butternut squash creates a naturally creamy texture, so there’s no need to add any cream or butter1.
Quick Facts
- Prep time: 15 minutes
- Cook time: 35 minutes
- Serving size: 6
Ingredients
- 1 teaspoon olive oil3
- 1 clove garlic, minced3
- ½ cup chopped onion3
- 1 teaspoon fresh sage, chopped (or 1 teaspoon ground dry sage)3
- ½ teaspoon salt3
- ⅛ teaspoon ground black pepper3
- 3 cups fat-free chicken broth (or vegetable broth for a vegan option)3
- 1½ lbs butternut squash, peeled, seeded, and cubed3
- Parmesan cheese (optional, for garnish)3
Let’s Get Cooking!
- Sauté the Aromatics: In a large stockpot, heat the olive oil over medium heat. Add the garlic and onion and sauté for 3-4 minutes until softened3.
- Add the Good Stuff: Add the sage, salt, pepper, broth, and butternut squash to the pot3.
- Simmer Away: Bring the mixture to a boil. Then, cover, reduce the heat, and simmer for 20 minutes, or until the squash is tender3.
- Blend It Up: Use a stick blender to lightly puree the soup, leaving some chunks if you like. Alternatively, you can puree half of the soup in a food processor or blender and return it to the pot3. Be careful when blending hot liquids!
- Garnish and Serve: Ladle the soup into bowls and garnish with parmesan cheese and fresh sage, if desired3.
Serving Suggestions
- Crusty Bread: Serve with a side of crusty bread for dipping5.
- Toasted Pepitas: Sprinkle toasted pepitas (pumpkin seeds) on top for added crunch and flavor5.
- Fresh Herbs: Garnish with fresh thyme or rosemary for a pop of color and aroma41.
- Grilled Cheese: Pair with a grilled cheese sandwich for a comforting and satisfying meal.
Tips for Customization
- Spice it Up: Add a pinch of red pepper flakes or a dash of curry powder for a little heat2.
- Sweeten it Up: Add a diced apple to the soup for a touch of sweetness1.
- Make it Creamier: Stir in a swirl of coconut milk or a dollop of Greek yogurt for extra creaminess2.
- Roast the Squash: Roasting the butternut squash before adding it to the soup will enhance its flavor8.
Nutritional Information (per serving, approximate)
- Calories: 150
- Fat: 4g
- Protein: 5g
- Carbohydrates: 25g
- Fiber: 6g
FAQs
Can I use frozen butternut squash?Yes, you can! Just make sure to thaw it before adding it to the soup.
Can I make this soup in advance?Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?Yes, you can freeze butternut squash soup. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months
.I don’t have sage. What else can I use?Thyme, rosemary, or marjoram would all be great substitutes for sage1.Enjoy this warm and comforting bowl of butternut squash soup!
